Results 161 to 170 of about 40,408 (258)

Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Food Safety and Health, Volume 4, Issue 2, Page 327-342, April 2026.
Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra, Monika Bhadauria, Satendra Kumar Nirala   +2 more
wiley   +1 more source

Caffeic acid phenethyl ester induced apoptosis in chronic myeloid leukemia cells by inhibiting mitochondrial complex I. [PDF]

Sci Rep
Li M, Liu D, Zhang Z, Fu B, Xiong R, Han H, Zhang Y, Peng Z, Lei Y, Fu Y.   +9 more
europepmc   +1 more source

Impact of Postharvest Oxalic Acid Treatments on Quality Properties and Biochemical Composition of Medlar (Mespilus germanica L.) Fruit

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Medlar fruits were treated with different concentrations of oxalic acid and stored at 4°C and 90% ± 5% RH for 45 days. In particular, 1.5 mM OA applications effectively reduced weight loss and decay, suppressed increases in respiration rate and pH, and slowed the decline in titratable acidity, SSC.
Ayşen Melda Çolak, Özlem Gündoğdu, Erdal Aglar, Nevzat Sezgin, Erdal Orman, Muttalip Gundogdu   +5 more
wiley   +1 more source

Caffeic acid phenethyl ester alleviates 1,2-dichloroethane-induced toxic cerebral edema: central and peripheral mechanisms. [PDF]

Front Pharmacol
Sun Y, Yin B, He S, Miao L, Yang J, Wang Y, Jin X.   +6 more
europepmc   +1 more source

Natural Remedies for Gut Health: The Role of Plant Extracts in Combating Inflammatory Bowel Disease and Colon Cancer

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Created in BioRender. Haralambie, O. (2025) https://BioRender.com/dh5ly89. ABSTRACT Digestive disorders such as inflammatory bowel disease (IBD) and colorectal cancer are among the most significant global health challenges, largely driven by chronic inflammation and oxidative stress.
Oana‐Roxana Haralambie, Sanda Andrei
wiley   +1 more source

Exploration of the anticancer properties of Caffeic Acid in malignant mesothelioma cells. [PDF]

Med Oncol
Muratoglu D, Turhal G, Demirkan B, Baslilar IN, Yuncu NS, Demiroglu-Zergeroglu A.   +5 more
europepmc   +1 more source

Physico‐Nutritional Profiling and Assessment of Proteins as Well as Soluble and Insoluble Phenolic Acids in Gamma Irradiated Wheat Grains Through SWATH‐MS and HPLC Analysis and Their Functionality

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Gamma irradiation (Dmin 650 Gy) proved effective in controlling insect pest infestations in stored wheat grains which otherwise undergo extensive losses during storage. SWATH‐MS based proteomics affirmed integrity of major storage proteins including prolamines and increased extractability of phenolics (soluble free & conjugated) was observed in ...
S. Saxena, S. Kumar, D. K. Maurya, J. Tripathi, J. Kumar, A. B. Hadapad, S. Gautam   +6 more
wiley   +1 more source

Caffeic Acid Acts as a Potent Senomorphic and Alleviates Inflammation and Lung Fibrosis by Covalently Targeting Annexin A5 Protein in Mice. [PDF]

Exploration (Beijing)
Zhu Y, Zhang Y, Zhang Q, Song P, Zhang J, Ma A, Wang C, Gao P, Yang T, Zhou L, Shi Q, Wong YK, Luo Y, Tang H, Wang J.   +14 more
europepmc   +1 more source

Impact of Germination Time on Nutritional and Functional Properties of Ancient and Modern Wheat Flours and Their Application in Cake Formulation

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Germination (0–7 days) of ancient (einkorn, emmer) and modern (Esperia) wheats enhanced nutritional and functional properties by increasing lutein, phenolics, antioxidant capacity, and mineral bioavailability while reducing phytic acid. Cakes containing 20% substitution of 3 day germinated flour maintained acceptable texture and sensory properties ...
Tekmile Cankurtaran‐Kömürcü, Nermin Bilgiçli   +1 more
wiley   +1 more source

Honey as a Natural Flavorful Product: A Comprehensive Review of Its Potential Biological Activities and Recent Studies

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Health impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Ecem Bolat, Ahmet Alperen Canbolat, Sümeyye Sarıtaş, Mauro Lombardo, Anna Maria Witkowska, Hesham El‐Seedi, Mikhael Bechelany, Sercan Karav   +7 more
wiley   +1 more source